Cranberry Thogayal / Cranberry Chuntney : For A Umami Effect

Just made this cranberry thogayal and I had to blog about it. Until yesterday, I would have just not cared to buy that big a bag of cranberries from Costco. It was because of a phone call from my sister that I did so. Thishya, our relative had called my sister late at night the previous day and talked about the cranberry thogayal that she has been making so often. She asked my sister to tell me about it and suggested for me to try it. Since cranberries are in season I thought I must get a bag and give it a try before fresh ones are out of season. This chutney/thogayal is a little different from others.The cranberries are not cooked and the fresh ones are made into a chutney. I must mention that it has a strong sour and umami (thuvarpu) taste with south Indian flavor which is so tasty with curd rice, paratha, bread, dosai and rice. If you are pregnant you might really enjoy it.

Gadgets:

Blender

Seasoning Wok

Spatula

Measuring Cups & Spoons

Ingredients:

Cranberries - 2 cups

Oil - 2 tbsp

Asafoetida ( solid )- 1/4 of a marble size

Mustard Seeds - 1 tsp

Channa Dhal - 3 tbsp

Udad Dhal - 3 tbsp

Red Dry Chillies - 6

Jaggery / Sugar - 1 tsp ( adjust the quantity according to taste)

Salt

Preparation:

 1. Wash the cranberries well and add to blender.

2. Heat the seasoning wok with oil. Add the asafoetida and fry in oil and wait till it puffs up and gets roasted. 

3. Add mustard seeds and when it pops, add chillies, udad and channa dhal and roast until golden brown.

4. Add this to the cranberries in the blender along with the required amount of salt and jaggery/sugar.

5. Blend into a smooth paste and use to spread on bread, paratha, dosai or curd rice.